Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

  • ¼ cup (¼ oz.) dried porcini
  • 1 or 2 pieces Parmigiano-Reggiano rind (optional)
  • 2 large leeks, white and light-green parts, cut crosswise into 4-inch pieces, halved lengthwise, and rinsed
  • 1 Tbs. plus 2 tsp. whole black peppercorns
  • ¼ cup red wine vinegar; more as needed
  • 1 Tbs. small capers, drained
  • 1 whole chicken (about 3-½ lb.)
  • + 18 more ingredients
    • ¼ cup finely chopped red onion
    • 2 large carrots, cut into 1-inch-thick rounds
    • 1 hard-cooked egg, finely chopped
    • Kosher salt
    • 8 sprigs fresh flat-leaf parsley
    • 2 Tbs. finely chopped fresh flat-leaf parsley
    • 3 large cloves garlic, smashed
    • Kosher salt and freshly ground black pepper
    • 8 large shallots, peeled
    • ¼ cup finely chopped jarred roasted red pepper
    • 1 medium celery root, trimmed, peeled, and cut into 1-½-inch wedges
    • 1/3 cup thinly sliced scallions
    • ½ cup extra-virgin olive oil
    • 1 large fennel bulb, trimmed and cut through the root into 6 wedges
    • ¼ cup finely chopped dill gherkins
    • 1/8 tsp. dried mustard
    • 1 lemon, halved
    • 4 bay leaves, preferably fresh

In a medium bowl, whisk the olive oil and vinegar. Add the scallions, onion, roasted red pepper, gherkins, egg, capers, and mustard and whisk to combine. Just before serving, stir in the parsley and season to taste with salt and pepper.

View full recipe at Fine Cooking

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